April 26, 2015
2 hrs 10 mins
2 hrs 20 mins
Chicken thigh fillet cubed 600g
1 small 190g jar of sun dried tomato pesto
large tub of thickened cream
1 red capsicum cut in strips
1 tablespoon of minced garlic
half a brown onion diced
1Brown chicken, mushroom, garlic, capsicum and onion in a frying pan.
2Transfer to slow cooker and stir through tomato pesto.
3Cook on high for 1.5 hours.
4Add cream and cook for further 20 mins.
5Turn to low and cook for 20 mins.
6Serve on fettuccine.
Submitted by Cassie Lake
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